Ganga on Nostr: Greek Chickpeas Slow Baked in Stock and Olive Oil with Herbs and Tomatoes These have ...
Greek Chickpeas Slow Baked in Stock and Olive Oil with Herbs and Tomatoes
These have to be the softest chickpeas ever. They are par boiled then baked in a slow oven for 2.5 hours. The dish is served either hot, warm or cold – it will make a meal in itself with a little feta and a green salad or some cooked greens. It is a dish that can be made at almost any time of the year. (In extreme heat like this, best to cook in the evening to be served the next day.)
The dish was adapted from "Eleni's baked chickpeas (Ta revithia tis Elenis)" and is from #Ikaria, by Diane Kochilas.
You can also find the original recipe here (scroll down): https://www.womenshealthmag.com/food/a19982698/mediterranean-recipes-from-ikaria/
#food #FromTheKitchen #FromTheArchives #Vegetarian #GreekFood #IkarianFood #DianeKochilas
These have to be the softest chickpeas ever. They are par boiled then baked in a slow oven for 2.5 hours. The dish is served either hot, warm or cold – it will make a meal in itself with a little feta and a green salad or some cooked greens. It is a dish that can be made at almost any time of the year. (In extreme heat like this, best to cook in the evening to be served the next day.)
The dish was adapted from "Eleni's baked chickpeas (Ta revithia tis Elenis)" and is from #Ikaria, by Diane Kochilas.
You can also find the original recipe here (scroll down): https://www.womenshealthmag.com/food/a19982698/mediterranean-recipes-from-ikaria/
#food #FromTheKitchen #FromTheArchives #Vegetarian #GreekFood #IkarianFood #DianeKochilas